Italian Ricotta Cookies Recipe

Introduction

Italian Ricotta Cookies are soft, tender treats with a delightful lemon glaze that perfectly balances sweetness and citrus. These classic cookies are easy to make and offer a unique texture thanks to the ricotta cheese in the dough.

Ingredients

• 3 1/2 cups (495g) all-purpose flour*
• 2 1/2 tsp baking powder**
• 3/4 tsp salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 3/4 cups (350g) granulated sugar
• 1 tsp lemon zest
• 15 oz ricotta (whole milk or fresh; about 1 3/4 cups)
• 1 Tbsp vanilla extract
• 2 large eggs
• 1 Tbsp butter (salted or unsalted), melted
• 3 1/2 cups (420g) powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 – 6 Tbsp milk

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set aside.
2. Step 2: Using an electric stand mixer fitted with the paddle attachment, whip the butter, granulated sugar, and lemon zest until pale and fluffy. Scrape down the sides and bottom of the bowl occasionally during mixing.
3. Step 3: Mix in the ricotta and vanilla extract, then blend in the eggs one at a time.
4. Step 4: Set the mixer to low speed, slowly add the flour mixture, and mix just until combined. Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 2 days.
5. Step 5: Preheat the oven to 350°F (175°C) during the last 20 minutes of chilling. Scoop out dough by tablespoons and shape into balls. If the dough is too sticky, drop it onto a parchment-lined baking sheet using two spoons. Avoid dark baking sheets.
6. Step 6: Bake for 12 to 14 minutes, until the bottoms are lightly golden brown and cookies are set. Cool the cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the glaze, whisk together powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until smooth. Add additional milk 1 teaspoon at a time as needed to reach a thick but spreadable consistency.
8. Step 8: Spoon the glaze over cooled cookies and return them to the wire rack. Immediately add sprinkles if desired.
9. Step 9: Allow the icing to set at room temperature before serving.

Tips & Variations

• Use fresh ricotta rather than dry ricotta for the best texture and flavor.
• If the dough feels too sticky to handle, chill it longer or drop it with spoons instead of rolling balls.
• For an almond twist, swap the lemon juice in the glaze for almond extract.
• Decorate the glazed cookies with colorful sprinkles or finely chopped nuts for extra texture and appeal.

Storage

Store the cookies in an airtight container, preferably in a single layer, in the refrigerator. They will keep well for up to 5 days. Before serving, bring them to room temperature for the best flavor and texture. Gently reheat if desired, but avoid microwaving for too long as the glaze may soften excessively.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Whole milk ricotta is recommended for a richer, creamier texture, but part-skim ricotta can be used if that’s what you have on hand. The cookies may be slightly less moist.

Why is it important to chill the dough before baking?

Chilling the dough firms it up, making it easier to shape and helping the cookies hold their shape during baking. It also allows the flavors to meld for a better taste.

Italian Ricotta Cookies Recipe

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★★★★★

4.7 from 131 reviews

Delight in these soft and moist Italian Ricotta Cookies, featuring a tender dough made with creamy ricotta cheese and a luscious lemon-scented glaze. Perfectly baked to a light golden bottom and topped with a sweet lemon-vanilla glaze, these cookies are a classic Italian treat ideal for any occasion.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 34 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• 3 1/2 cups (495g) all-purpose flour
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 cup (226g) unsalted butter, at room temperature
• 1 3/4 cups (350g) granulated sugar
• 1 tsp lemon zest
• 15 oz ricotta (whole milk or fresh), about 1 3/4 cups
• 1 Tbsp vanilla extract
• 2 large eggs

For the Glaze

• 1 Tbsp butter (salted or unsalted), melted
• 3 1/2 cups (420g) powdered sugar
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 – 6 Tbsp milk

Instructions

1. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt for about 20 seconds. Set this mixture aside for later use.
2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, whip the room temperature butter, granulated sugar, and lemon zest until the mixture turns pale and fluffy. Be sure to scrape down the sides and bottom of the bowl occasionally during mixing.
3. Add Wet Ingredients: Blend in the ricotta cheese and vanilla extract until smooth. Then add the eggs one at a time, mixing well after each addition.
4. Combine Dough: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Avoid overmixing to maintain cookie tenderness. Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 2 days for best results. Start preheating the oven to 350°F (175°C) during the last 20 minutes of chilling.
5. Shape Cookies: Scoop out the chilled dough with a tablespoon measure and form into balls. If dough is too sticky, simply drop spoonfuls onto a parchment-lined baking sheet. Avoid using dark baking sheets to prevent excessive browning.
6. Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until they are set and the bottoms are lightly golden brown. Allow cookies to cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
7. Prepare Glaze: In a separate bowl, whisk together powdered sugar, melted butter, lemon juice, vanilla extract, and 4 tablespoons of milk until smooth. Add additional milk, 1 teaspoon at a time, to achieve a consistency thicker than a standard doughnut glaze but spreadable.
8. Glaze Cookies: Once cookies are fully cooled, spoon the glaze over each cookie on the wire rack. Immediately add sprinkles if desired. Allow glaze to set at room temperature.
9. Storage: Store the glazed cookies in an airtight container, ideally in a single layer, and preferably refrigerated. Bring to room temperature before serving for optimal taste and texture.

Notes

• Use whole milk or fresh ricotta for the best moisture and texture in the cookies.
• Ensure butter is at room temperature to create a fluffy cookie base.
• Do not overmix the dough once the flour is added to keep cookies tender.
• Chilling the dough is essential to prevent spreading during baking.
• Use parchment paper on the baking sheets to prevent sticking and to avoid dark/burnt bottoms.
• Adjust the glaze thickness by adding milk cautiously; it should be thick enough to coat the back of a spoon.
• Store cookies in the fridge to keep the glaze firm, but allow to warm to room temperature before eating for the best flavor.

Keywords: Italian Ricotta Cookies, ricotta cookies, lemon glazed cookies, soft cookies, Italian dessert